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Journal: Foods, 2022
Volume: 11
Number: 3605
Article:
The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to Storage Time
Authors:
by
Alena KratochvÃlová, Richardos Nikolaos Salek, Martin VaÅ¡ina, Eva Lorencová, Vendula Kůrová, Zuzana Lazárková, Jolana Dostálová and Jana Å enkýřová
Link:
https://www.mdpi.com/2304-8158/11/22/3605
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